Molecular Filtration Transforms 450,000 Gallons of Wine as Wineries Target Cleaner, Vegan-Friendly Production

Winemakers in the United States, Canada, and New Zealand are adopting a new molecular filtration technology to improve wine quality and sustainability. The technology, developed by the company amaea, uses molecularly imprinted polymers (MIPs) to selectively remove unwanted compounds from wine, such as bitterness and astringency, without affecting desirable flavors or aromas. This approach is gaining attention as producers look for ways to meet consumer demand for cleaner, more sustainable products.

Duncan Shouler, a consulting winemaker and former director of winemaking at Giesen Group in New Zealand, has worked closely with this technology. He explained that traditional fining methods often rely on animal-derived proteins like gelatin, milk, or egg whites to bind and remove polyphenolic molecules responsible for harsh flavors. While effective, these methods are not vegan-friendly and can also strip away positive characteristics from the wine.

Shouler said that the use of MIPs allows for greater selectivity. “We wanted to see if we could use this technology to be a bit more selective, remove what we want to remove without removing the good stuff, and do it in a way that’s possibly also vegan-friendly and maybe a little bit more sustainable,” he said.

At Giesen, the team applied molecular filtration to both traditional and nonalcoholic wines. The process was especially valuable for nonalcoholic wines, which tend to show more bitterness and astringency after alcohol is removed. By using MIPs, they were able to reduce these harsh qualities while preserving the wine’s natural balance and flavor.

The benefits extend beyond taste. Traditional fining agents create waste because they form precipitates that must be filtered out, resulting in lost wine volume. Molecular filtration avoids this loss by removing only targeted compounds without adding foreign substances or creating additional waste. This helps wineries maintain higher yields and reduces their environmental impact.

Economic considerations are also important. By minimizing product loss and eliminating animal-based additives, wineries can strengthen their sustainability credentials and appeal to vegan consumers. Shouler noted that younger drinkers are especially interested in how products are made and what goes into them. “Consumers, again, especially younger consumers, are really conscious of what they’re consuming,” he said.

In California, Jackson Family Wines has trialed the technology with positive results. Dr. Caroline Merrell, senior manager of winemaking technical services at Jackson Family Wines, reported that molecular filtration reduced bitterness in hard-pressed white wines and was preferred over traditional fining methods during sensory evaluations.

Over the past 18 months, more than 55 producers have used MIP technology to treat an estimated 450,000 gallons of wine across North America and New Zealand. In the United States alone, about 265,000 gallons have been treated to address issues such as hard pressing, smoke taint from wildfires, pyrazine-related flavors, and frost damage.

The technology is currently available through service providers like VA Filtration and Winesecrets on the West Coast. These companies offer treatment services that allow wineries to access molecular filtration without investing in their own equipment.

As adoption grows, industry experts are watching how molecular filtration will affect long-term quality across different grape varieties and vintages. For now, early results suggest that it offers a promising solution for producers seeking to balance quality improvement with sustainability goals.

Shouler summarized the impact at Giesen: “We’ve reduced bitterness. We’ve reduced astringency. We’ve preserved flavor. We’ve kept volume. We’ve remained vegan-friendly. And we’ve improved our sustainability message while ensuring the quality of the product.” For many winemakers facing changing consumer expectations and environmental pressures, this new approach may represent an important step forward in modern winemaking practices.